1
|
Ji L, Zhou C, Zhou Y, Nie Q, Luo Y, Yang R, Wang S, Ning J, Zhang J, Zhang Y. Study on simulation effect of physical and chemical characteristics of sausage by sausage model system. Front Nutr 2024; 11:1408618. [PMID: 38840702 PMCID: PMC11150632 DOI: 10.3389/fnut.2024.1408618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2024] [Accepted: 05/09/2024] [Indexed: 06/07/2024] Open
Abstract
Introduction The incorporation of Staphylococcus xylosus in sausage production is hypothesized to affect various physicochemical properties and flavor profiles of sausages. This study aimed to evaluate the simulation of these features in a sausage model and establish its applicability for in vitro studies. Methods Both a control and an experimental model, inclusive of Staphylococcus xylosus, were assessed for changes in physicochemical indexes (pH and water activity, Aw) and the concentration of flavoring components (esters and aldehydes). Thiobarbituric acid reactive substances (TBARS) values were also measured to evaluate lipid oxidation. Results The introduction of Staphylococcus xylosus resulted in no significant changes in pH and Aw between the sausage and the model. However, there was a considerable increase in the content of volatile flavor compounds, specifically esters and aldehydes, in the experimental groups compared to the control. Additionally, the TBARS values in experimental groups were significantly lower than those in the control group at the end of the testing period. Discussion The findings indicate that Staphylococcus xylosus plays a critical role in enhancing the flavor profile of sausages through the increased synthesis of volatile compounds and inhibiting fat oxidation. The sausage model effectively simulated the physicochemical and flavor index responses, demonstrating its potential utility for further in vitro research on sausage fermentation and preservation techniques.
Collapse
Affiliation(s)
- Lili Ji
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu, Sichuan, China
| | - Chunyan Zhou
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu, Sichuan, China
| | - Yanan Zhou
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu, Sichuan, China
| | - Qing Nie
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu, Sichuan, China
| | - Yi Luo
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu, Sichuan, China
| | - Rui Yang
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu, Sichuan, China
| | - Shu Wang
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu, Sichuan, China
| | - Jiawen Ning
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu, Sichuan, China
| | - Jiamin Zhang
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu, Sichuan, China
| | - Ying Zhang
- Chengdu Huixin Foods Co., Chengdu, China
| |
Collapse
|
2
|
Gao F, Zhang K, Wang D, Xia L, Gu Y, Tian J, Jin Y. Effect of Lactobacillus helveticus IMAUJBH1 on fat and volatile flavor substances in fermented mutton sausages. Food Chem X 2024; 21:101205. [PMID: 38370301 PMCID: PMC10869742 DOI: 10.1016/j.fochx.2024.101205] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 01/13/2024] [Accepted: 02/04/2024] [Indexed: 02/20/2024] Open
Abstract
The decomposition and oxidation of fat is essential for the formation and quality of the unique flavor of sausage. To explore the effect of lactic acid bacteria on fat decomposition and oxidation in fermented sausage, free fatty acids and volatile flavor compounds were determined by gas chromatography (GC) and headspace solid-phase microextraction (HS-SPME)-GC-MS, respectively. The results showed that the addition of Lactobacillus helveticus IMAUJBH1 inhibited fat peroxidation and relatively increased the proportion of monounsaturated fatty acids. A total of 47 volatile flavor compounds were detected, including aldehydes, esters, alcohols, and ketones. The content of substances such as hexanal, heptanal, nonanal and 1-octene-3-ol related to lipid oxidation was significantly reduced. The results obtained in this study show that the strain can further affect the flavor of the product by inhibiting the formation of lipid oxidation or peroxide flavor substances to a certain extent.
Collapse
Affiliation(s)
- Fang Gao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Kaiping Zhang
- Department of Cooking and Food Processing, Inner Mongolia Business and Trade Vocational College, Hohhot 010070, China
| | - Daixun Wang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Lingyan Xia
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Yue Gu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Jianjun Tian
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the people's Republic of China, Hohhot 010018, China
| | - Ye Jin
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the people's Republic of China, Hohhot 010018, China
| |
Collapse
|
3
|
Chen H, Zhang Y, Wang X, Nie X, Liu D, Zhao Z. The Volatile Flavor Substances, Microbial Diversity, and Their Potential Correlations of Inner and Surface Areas within Chinese Qingcheng Mountain Traditional Bacon. Foods 2023; 12:3729. [PMID: 37893622 PMCID: PMC10606684 DOI: 10.3390/foods12203729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Revised: 09/22/2023] [Accepted: 09/25/2023] [Indexed: 10/29/2023] Open
Abstract
The objective of this study was to explore the microbial diversity, volatile flavor substances, and their potential correlations in inner and surface Chinese Qingcheng Mountain traditional bacon (CQTB). The results showed that there were 39 volatile flavor substances in inner and surface CQTB detected by headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS). Moreover, significant differences in volatile flavor substances between the inner and surface CQTB were observed. Sixteen key volatile flavor substances were screened (OAV > 1), including guaiacol, nonanal, ethyl isovalerate, and others. High-throughput sequencing (HTS) result indicated that Firmicutes, Proteobacteria, and Actinobacteria were the predominant bacterial phyla, and Ascomycota and Mucoromycota were the predominant fungal phyla. Staphylococcus, Psychrobacter, and Brochothrix were the predominant bacteria, and Debaryomyces, Penicillium, and Mucor were the predominant fungal genera. Spearman correlation coefficient analysis suggested that Apiotrichum and Lactobacillus were closely and positively correlated with the formation of key phenol compounds. The present work demonstrates the microbial diversity and related volatile flavor substances and their potential correlations in CQTB and provides a theoretical basis for the development of microbial starter culture and green processing of CQTB.
Collapse
Affiliation(s)
- Hongfan Chen
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China (D.L.)
- College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China
| | - Yulin Zhang
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China (D.L.)
| | - Xinyi Wang
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China (D.L.)
| | - Xin Nie
- College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China
- School of Basic Medical Sciences, Chengdu Medical College, Chengdu 610500, China
| | - Dayu Liu
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China (D.L.)
| | - Zhiping Zhao
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China (D.L.)
| |
Collapse
|
4
|
Rubak YT, Lalel HJD, Sanam MUE. Physicochemical, microbiological, and sensory characteristics of " Sui Wu'u" traditional pork products from Bajawa, West Flores, Indonesia. Vet World 2023; 16:1165-1175. [PMID: 37576773 PMCID: PMC10420695 DOI: 10.14202/vetworld.2023.1165-1175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Accepted: 04/19/2023] [Indexed: 08/15/2023] Open
Abstract
Background and Aim Sui Wu'u is a traditional meat preservation product from Bajawa, a region in East Nusa Tenggara. It is made by mixing pork with salt and corn flour, which is then stored in a bamboo container (tuku) for months. After 6 months of storage, this study examined the physicochemical, microbiological, and sensory properties of Sui Wu'u. Materials and Methods Sui Wu'u products were prepared using the traditional recipe from the Bajawa community. Fresh pork (pork belly and backfat), corn flour, and salt were purchased from local/traditional markets at proportions of 65%, 30%, and 5%, respectively. The physicochemical, amino acid, fatty acid profile, microbiological, and sensory properties of Sui Wu'u were evaluated after being stored for 6 months in a bamboo container (tuku). Results The results indicated that these Sui Wu'u were mainly characterized by high-fat levels, followed by protein. The pH value, salt content, moisture content, and water activity were 4.72%, 1.72%, 6.11%, and 0.62%, respectively. Minerals (K, P, Se, and Zn) and vitamin B6, as well as amino acids, such as leucine, phenylalanine, lysine (essential amino acids), glycine, proline, glutamic acid, and alanine (non-essential amino acids), are present in Sui Wu'u. The fatty acid profile was dominated by monounsaturated fatty acids (MUFA) (21.69%), saturated fatty acids (SFA) (17.78%), and polyunsaturated fatty acids (PUFA) (5.36%). Monounsaturated fatty acids, oleic acid (C18:1n9) was the most abundant fatty acid in Sui Wu'u, followed by palmitic acid SFA (C16:0); MUFA stearic acid (C18:0); and PUFA linoleic (C18:2n-6). The microbiological characteristics of Sui Wu'u showed no detectable microorganisms (<10 CFU/g) for Salmonella, total E. coli and total Staphylococcus, and average values of 4.4 × 105 CFU/g for total microbes, which were still below the maximum limit of microbial contamination according to the regulations of the Food and Drug Supervisory Agency of the Republic of Indonesia. The sensory assessment indicated that panelists highly preferred (rated as very like) Sui Wu'u for all sensory attributes. Conclusion The physicochemical, microbiological, and sensory characteristics of Sui Wu'u after 6 months of storage indicated that it still provides essential nutrients for the body and is quite safe for consumption. The stability of Sui Wu'u's shelf life can be attributed to the appropriate combination of pork, salt, corn flour, bamboo packaging (tuku), and storage temperature. The high-fat content in Sui Wu'u can be reduced by increasing the proportion of lean meat. Ensuring strict sanitation during the manufacturing process, using high-quality pork, salt, corn flour, and proper packaging with bamboo can further improve the safety of Sui Wu'u for consumption.
Collapse
Affiliation(s)
- Yuliana Tandi Rubak
- Department of Agrotechnology, Faculty of Agriculture, Universitas Nusa Cendana, Kupang, East Nusa Tenggara 85228, Indonesia
| | - Herianus J. D. Lalel
- Department of Agrotechnology, Faculty of Agriculture, Universitas Nusa Cendana, Kupang, East Nusa Tenggara 85228, Indonesia
| | - Maxs Urias Ebenhaizar Sanam
- Department of Animal Diseases Sciences and Veterinary Public Health, Faculty of Veterinary Medicine, Universitas Nusa Cendana, Kupang, East Nusa Tenggara 85228, Indonesia
| |
Collapse
|
5
|
Zhang Y, Lu Y, Chen F. Relationship between physicochemical properties and microbial structural distribution of Chinese-style and Salami fermented sausages. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
|
6
|
Li H, Chen L, Zhang J, Zhao K, Tang H, Chen L. Effects of nisin and ε-polylysine on the microbial communities, biogenic amine formation and lipid oxidation in Chinese dry sausages. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2022.2125586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Huanhuan Li
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Lijun Chen
- College of Chemistry and Biological Engineering, Hunan University of Science and Engineering, Yongzhou, China
| | - Jin Zhang
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Ke Zhao
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Honggang Tang
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Lihong Chen
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| |
Collapse
|
7
|
Zhao T, Cao Z, Yu J, Weng X, Benjakul S, Guidi A, Ying X, Ma L, Xiao G, Deng S. Gas-phase ion migration spectrum analysis of the volatile flavors of large yellow croaker oil after different storage periods. Curr Res Food Sci 2022; 5:813-822. [PMID: 35592694 PMCID: PMC9110977 DOI: 10.1016/j.crfs.2022.04.012] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 04/11/2022] [Accepted: 04/28/2022] [Indexed: 12/18/2022] Open
Abstract
The large yellow croaker, a species of fish found in the northwestern Pacific, is favored by consumers because of its prevalence in saltwater bodies, golden yellow abdomen, high calcium content, high protein, high fat content, and a flavor that originates from its lipids and volatile components. Volatile organic compounds significantly affect the aroma of food. In this work, electronic nose and headspace gas chromatography-ion mobility spectrometry were applied to analyze the flavor differences in fish oil durations. Through electronic nose system analysis, sensors W1C, W3S, W6S, and W2S directly affected fish oil flavor, and their flavor components were different. Gas chromatography-ion mobility spectrometry identified 26 volatile components (19 aldehydes, 3 ketones, 2 alcohols, 1 furan, and 1 olefin). (E,E)-2,4-hexadienal (D), (E,E)-2,4-hexadienal (M), 2,4-heptadienal (M), (E)-2-octenal, 2-propanone, 2-heptanone (M), 3-pentanone (D), and 1-octen-3-ol were the key flavor components of the fish oil. In conclusion, the combination of GC-IMS and PCA can identify the differences in flavor changes of large yellow croaker oil during 0–120 days storage. After 60 days storage, the types and signals of 2-propanone, 2-heptanone (M) components increase significantly. When 120 days storage, at this time, (E,E)-2,4-hexadienal (D), (E,E)-2,4-hexadienal (M), 2,4-heptadienal (M), (E)-2-octenal,(E)-2-octenal significantly. It has become the main flavor substance of fish oil. In summary, as the storage period increases, the components increase, and the oxidizing substances will increase, resulting in the deterioration of fish oil. The oxidation state of Large yellow croaker oil in different storage periods was investigated. The volatile compounds of Large yellow croaker oil were studied by GC-IMS. The effects of storage period on the composition of large yellow croaker oil samples were tested. We believe GC-IMS will play a crucial role in controlling the flavor of fish oil.
Collapse
Affiliation(s)
- Tengfei Zhao
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, China
| | - Zhongqi Cao
- Sinopec Dalian Research Institute of Petroleum and Petrochemicals, Dalian Lioaning, 116045, China
| | - Jin Yu
- Longyou Aquaculture Development Center, Agricultural and Rural Bureau of Longyou County, Quzhou, 324000, China
| | - Xudong Weng
- Longyou Aquaculture Development Center, Agricultural and Rural Bureau of Longyou County, Quzhou, 324000, China
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry. Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand
| | - Alessandra Guidi
- Department of Agriculture, Food and Environment (DAFE), Pisa University, Via Del Borghetto, 80, 56124, Pisa, Italy
| | - Xiaoguo Ying
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, China
- Longyou Aquaculture Development Center, Agricultural and Rural Bureau of Longyou County, Quzhou, 324000, China
- Corresponding author. No.1 Haida South Road, Lincheng Changzhi Island, Zhoushan, Zhejiang province, 316022, PR China.
| | - Lukai Ma
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China
- Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China
- Corresponding author. No.24 Dongsha Road, Haizhu District, Guangzhou, Guangdong province, 510225, PR China.
| | - Gengsheng Xiao
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China
| | - Shanggui Deng
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, China
| |
Collapse
|
8
|
Flavour Compensation Role of Yeast Strains in Reduced-Salt Dry Sausages: Taste and Odour Profiles. Foods 2022; 11:foods11050650. [PMID: 35267284 PMCID: PMC8909549 DOI: 10.3390/foods11050650] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 02/07/2022] [Accepted: 02/18/2022] [Indexed: 11/17/2022] Open
Abstract
The effects of different yeast strains including Pichia kudriavzevii, Torulaspora delbrueckii, and Debaryomyces hansenii on the taste and odour profiles of reduced-salt dry sausages were explored. Inoculation of P. kudriavzevii and D. hansenii compensated for the lack of saltiness and umami tastes of reduced-salt sausages. Furthermore, inoculation of P. kudriavzevii and T. delbrueckii resulted in an odour profile in the reduced-salt dry sausages that was similar to traditional dry sausages. According to the volatile analysis, the contents of certain alcohols, acids, esters and terpenes were higher in the inoculated sausages. Finally, the sensory evaluation indicated that the inoculation of P. kudriavzevii and D. hansenii contributed positively to the aroma and saltiness of reduced-salt dry sausages. In conclusion, P. kudriavzevii and D. hansenii can be employed as effective starter cultures to compensate for the flavour deficiencies of reduced-salt dry sausages.
Collapse
|
9
|
Textural, Sensory and Volatile Compounds Analyses in Formulations of Sausages Analogue Elaborated with Edible Mushrooms and Soy Protein Isolate as Meat Substitute. Foods 2021; 11:foods11010052. [PMID: 35010178 PMCID: PMC8750815 DOI: 10.3390/foods11010052] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 12/21/2021] [Accepted: 12/22/2021] [Indexed: 11/17/2022] Open
Abstract
In this study, edible mushroom and soybean protein isolate (SPI) were used to prepare a fibrous meat analogue using thermos-extrusion and the extruded mushroom-based meat analogue as meat replacer was further developed with different formulations in fabricating sausage analogues. The effect of water content (35%, 70% and 100%), three types of edible mushroom (Lentinus edodes, Pleurotus ostreatus, Coprinus comatus and a mixture of equal proportions) and their amounts (from 15% to 100%) on the physicochemical and structural profiles were studied. The results showed that the extruded mushroom-based meat analogue prepared from Coprinus comatus (15% addition) and SPI with a water content of 35% exhibited close textural profiles to real beef. Furthermore, a texture profile analysis (TPA) combined with a principal component analysis (PCA) was conducted to compare and assess the textural traits of the sausage analogues with similar commercial products. The characterization and comparison of the flavor profile of post-processing mushroom-based meat sausage analogues (MMSA) were performed using headspace-phase microextraction (HS-SPME), coupled with gas chromatography-mass spectrometry (GC-MS). A total of 64 volatile compounds were identified, and the content in dried-processing treatment was significantly higher than for steamed-processing, which indicated that the natural fermentation process contributed to the increase in aroma substances in the non-animal sourced sausage. This study developed a feasible method to fabricate a meat replacement and to create high added-value products, which offer an opportunity for developing non-animal products with satisfactory sensory properties and flavor profiles.
Collapse
|